• Food Quality and Culture
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• v.1 no.1
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• pp.34-39
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• 2007

The effects of pressure cooker brand awareness, in terms of rice cooking performance, were evaluated using consumer acceptability tests. A blind test was performed using rice samples cooked by 3 different pressure cookers without any brand information, and a brand awareness test followed with the same informed consumer panel. Overall acceptability, glossiness, stickiness, hardness, flavor, and color were evaluated and compared to determine whether or not there were changes on consumer choice for acceptability. Brand A and brand B were not significantly different in their overall acceptability, moisture content, flavor, or color (p > 0.05), but they were significantly different for glossiness, stickiness, and hardness. Brands A and C were significantly different for all the attributes (p < 0.05). In the brand awareness test, brands A and B were not significantly different in their liking scores for all the attributes (p > 0.05). Brand C had significantly lower liking scores for overall acceptability, glossiness, stickiness, hardness, and moisture content than the other brands (p < 0.05). When comparing the liking scores for all the attributes with those of the blind test, the scores of the brand awareness test were slightly higher. For brand A, there were changes in its liking scores for overall acceptability, flavor, and glossiness (p < 0.05). However, brands B and C had brand awareness effects for all the attributes (p < 0.05).

• Food Science of Animal Resources
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• v.40 no.5
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• pp.699-709
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• 2020

This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic properties were studied through electronic nose and sensory evaluations. The moisture content of the samples decreased while fat and protein content increased as crust content increased (p<0.05). The lightness, yellowness, and redness increased with increasing crust content (p<0.05). The pH of the samples also increased as the crust content increased. The viscosity significantly increased while salinity decreased with increasing crust content (p<0.05). The aromatic profiles of the control and samples with 5% and 10% crust addition were distinguishable; however, samples with crust additives between 10% and 15% gave similar aromatic profiles. The taste of the control sample was significantly lower than that of the samples formulated with the crust (p<0.05), and the sensory viscosity of the samples with 10% crust was significantly higher than that of the control (p<0.05). Flavor and overall acceptability tended to increase with increasing crust content of up to 10% addition (p<0.05). These results show that the crust from dry-aged beef loin crust is a suitable natural flavor enhancer for brown sauce and improves its physiochemical and organoleptic properties.

• Food Science of Animal Resources
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• v.39 no.3
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• pp.474-493
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• 2019

The aim of the study was to evaluate the effect of an early post-mortem low voltage electrical stimulation (ES) to localized part of carcasses [m. longissimus lumborum (LL) and m. biceps femoris (BF)] and determined the tenderness and flavor compounds of Hanwoo steers (n=16). Carcasses were stimulated within 30 min post-mortem for 60s using 60 volts and muscles aged 2 and 14 d. Degradation of Troponin-T were accelerated by ES and degraded little faster in BF muscle than LL. Level of free amino acid content of stimulated and aged muscles was significantly (p<0.05) greater than control for both muscles. Totally 63 volatile compounds were identified by using SPME-GC. The ES treatment significantly (p<0.05) affected the level of 20 volatile compounds of LL as well 15 volatiles in BF muscle along with total amounts of ketones, sulfur containing, pyrazines and furans. Low voltage ES could be applied to reduce the aging time and improve volatile flavor development by increasing important desirable volatile compounds such as 2-methylpyrazine, 2,5-dimethylpyrazines and 2-acetylthiazole etc. due to released free amino acids from protein degradation.

• Journal of Animal Science and Technology
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• v.58 no.5
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• pp.20.1-20.11
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• 2016

The present review has mainly focused on the specific parameters including aging (aging days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and juiciness), microbiological quality and economic (shrinkage, retail yields and cost) involved beef dry aging process. Dry aging is the process where beef carcasses or primal cuts are hanged and aged for 28 to 55 d under controlling environment conditions in a refrigerated room with $0^{\circ}$ to $4^{\circ}C$ and with relative humidity of 75 to 80 %. However there are various opinions on dry aging procedures and purveyors of such products are passionate about their programs. Recently, there has been an increased interest in dry aging process by a wider array of purveyors and retailers in the many countries. Dry aging process is very costly because of high aging shrinkage (6 to 15 %), trims loss (3 to 24 %), risk of contamination and the requirement of highest grades meat with. The packaging in highly moisture-permeable bag may positively impact on safety, quality and shelf stability of dry aged beef. The key effect of dry aging is the concentration of the flavor that can only be described as "dry-aged beef". But the contribution of flavor compounds of proteolysis and lipolysis to the cooked dry aged beef flavor is not fully known. Also there are limited scientific studies of aging parameters on the quality and palatability of dry aged beef.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.454-462
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• 2014

This study aimed at the optimization and development of rice snack by response surface methodology (RSM). The effect of rice soaking time and additional ratio of soybean milk on physicochemical properties and sensory evaluation of dried rice flour for non-fried snack was studied. After soaking for 0 to 12 days, Baekjinju rice was milled and then air-dried. A quadratic model was selected for weight, volume, hardness, taste and appearance. Two-factor interaction model was selected for expansibility, color and overall preference. A linear model was selected for yellowness and flavor. Weight, hardness and appearance were increased and decreased thereafter as rice soaking time increased, but the volume was reversed. Expansibility, color, taste and flavor were decreased as rice soaking time increased, but yellowness was reversed. Weight and overall preference decreased as additional ratio of soybean milk increased, but volume, expansibility and yellowness were reversed. Hardness, taste and appearance were increased after initial decrease as additional ratio of soybean milk increased, color and flavor were not changed by additional ratio of soybean milk. The optimum conditions of each factor were set to where the rice soaking time and additional ratio of soybean milk were at their minimum. Weight, volume, expansibility, yellowness, hardness, color, taste, flavor, appearance and overall preference were established at maximum level where the objective of the optimum was in level. Our data indicated the statistically predicted values of the highest desirability was 1.24 day of rice soaking time and 15.80% of additional ratio of soybean milk.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.147-154
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• 1992

This study was carried out to investigate the rancidity of deep frying foods (cuttlefish and swetpotato) in Incheon city. The samples were collected from 3 snack corners in market, and at 10, 14 and 18 o'clock. The Acid Value, Peroxide Value and TBA value of the fried products were determined and Sensory Evaluation was also performed. The results are as follows: 1. The range of Acid Value was 0.73~1.91 on cuttlefish and 0.33~1.03 on sweetpotato. There was no significant difference in all samples by times and places. 2. The range of Peroxide Value was 3.26~8.23 on cuttlefish and 3.45~11.63 on sweetptato. There was no significant difference in all samples by times and places. 3. the range of TBA Value was 50.03~132.27 on cuttlefish and 30.63~112.83 on sweetpotato. The TBA Value of the products in department store at 18 o'clock more less than mat at 10 o'clock. 4. The Acid Value and TBA Value of sweetpotato was more less than those of cuttlefish. 5. In sensory evaluation, mere was no significant difference by times but significant difference by places on all items. 1) In greasy taste, the first one among cuttlefish products was mat of department store and last one was market product which was much more greasy taste. Among sweetpotato products, the products of department store and near-college were more less greasy man market product. 2) In flavor and overall quality, the product of department store was better than near-college and market products on all samples, 3) In color, the products of department store and near-college were more light man market products on all samples. 4) There was correlation between color and flavor, and overall quality flavor. The flavor and color of products have the effect on the overall quality of products.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.593-599
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• 1996

The effects of high pressure on alliinase and on flavor of garlic (Alliiium sativum L.) were investigated. After pressurized at 150 MPa, 300 MPa, and 500 MPa for 10 min, the activities of purified alliinase were reduced approximately 30%, 80%, and 100%, respectively, while the enzyme activities of pressurized garlic cloves were reduced 0%, 7%, and 100%, respectively. This indicated that the intact garlic has a protective effect against pressure-inactivation of alliinase. Alliinase was more effectively inactivated when high pressure treatment was carried out at high ($>40^{\circ}C$) or low temperature ($>10^{\circ}C$) than ambient temperature. Pressure treated garlic at 500 MPa had little pungency and sulfuryl odor compared to raw garlic indicating that high-pressure processing can be used to produce garlic without pungent flavor.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.235-249
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• 2015

This study was carried out to investigate the flavor changes of Lentinus edodes at different storage temperatures, time and natural additives using an electronic nose with six metal oxide sensors. To preserve good quality of modified atmosphere packaged Lentinus edodes, Four natural additives(Artemisia princeps, Artemisia capillaries, green tea, and activated charcoal) were used. The mushrooms were packaged in polyethylene films with each treatment and were stored at 5, 10 and $20^{\circ}C$. Increase in storage temperature and storage time decreased the ratio of resistance in the electronic nose as well as first principal component scores. In addition, indicating quality of mushroom reduced at high temperature and long storage time. The results of the electronic nose and the principal component analysis(PCA) in the mushrooms with Artemisia princeps and Artemisia capillaries that were stored at $5^{\circ}C$, and green tea and activated charcoal which were stored at $10^{\circ}C$ showed the good effects to maintain the freshness along with reducing off-flavor. However, there were no differences between control and treatment groups at $20^{\circ}C$.

• Preventive Nutrition and Food Science
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• v.15 no.4
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• pp.335-339
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• 2010

The effects of baking with broccoli powder on the consumer perception and sensory characteristics were investigated using a model system of cookies incorporated with broccoli powder as a value-added food ingredient. Broccoli powder was incorporated into cookie dough at 5 levels (0%, 1%, 2%, 3%, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $170^{\circ}C$ for 8 min in an oven. The baked cookies were cooled to room temperature for 1 hour and packed in airtight bags prior to all measurements. Control received the most favorable mean score, which was not significantly different from samples with 1% broccoli powder for color preference (p>0.05). Results of the consumer preference on taste showed a similar trend. Consumers did not find any significant differences on aftertaste and flavor among samples prepared by replacing wheat flour with up to 2% broccoli powder (p>0.05). Overall, incorporation of 1% broccoli powder in the formulation would result in the most favorable broccoli cookies for the consumers without sacrificing the sensory qualities, while still taking advantages of health benefits of broccoli. Correlation analysis indicated that broccoli powder concentration was significantly negatively correlated with the consumer preference for color, taste, aftertaste, flavor, overall acceptability and positively correlated with sensory color, taste, and flavor (p<0.05). Consumers' color, taste, aftertaste, and flavor were well correlated with the overall acceptability (p<0.05). Sensory intensity results are also presented.

• Food Science of Animal Resources
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• v.41 no.2
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• pp.224-236
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• 2021

The objective of this study was to investigate the effects of quality grade (QG) on the physicochemical composition and eating quality attributes of pork belly and shoulder butt. Seventy-two growing-finishing crossbred pigs were slaughtered and their carcasses were graded according to the Korean pork carcass grading system. Based on the grading criteria, the carcasses were classified into: QG 1+ (n=23), QG 1 (n=23) and QG 2 (n=26) groups. At 24 h postmortem, belly and shoulder butt cuts were collected from the QG groups and used for analysis of meat quality, flavor compounds and eating quality attributes. Results showed that the variation in fat content among QG was approximately 2% in the both cut types. The QG showed no effects on all the quality traits: cooking loss, pH and color of the belly or shoulder butt (p>0.05). Thirty-five flavor compounds comprising mainly fatty acids oxidation/degradation-derived products (e.g., aldehydes) and only few Maillard reaction-derived products (e.g., sulfur-and nitrogen-containing compounds) were identified. However, the QG showed a minor effect on the flavor profiles in both the belly and shoulder butt. Regarding the sensory quality, no effects of the QG were found on all the eating quality attributes (color, flavor, juiciness, tenderness and acceptability) for both the belly and shoulder butt cuts (p>0.05). Thus, it may be concluded that the current pork carcass grading standards do not reflect the real quality and value of the belly and shoulder butt cuts.